Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Kongnamul Muchim (Seasoned Soybean Sprouts)
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- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 servings (about 3 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 150
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 249 mg
Kongnamul muchim (콩나물 무침) is a classic Korean banchan (side dish) of seasoned soybean sprouts. Served cold or at room temperature, it’s a simple staple that accompanies almost every meal in Korean homes and restaurants. While there are many ways to tailor the dish and make it more complex by adding other vegetables and seasonings, this version is simple and straightforward and sticks to the basics. Adding the optional gochugaru will give you a red, slightly spicy version. You can eat the sprouts immediately after mixing them but refrigerating them for at least an hour will allow the flavor to fully develop.
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 servings (about 3 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 150
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 249 mg
Ingredients
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Directions
- Bring a large pot of water to a boil over medium-high heat. Fill a bowl with ice and water and set aside.
- Add the soybean sprouts to the boiling water and blanch just until they turn mostly translucent, 1 to 2 minutes. Remove the sprouts with a hand-held strainer and transfer them to the ice bath immediately. Once cooled, remove the sprouts from the ice bath, set aside in the strainer and allow to drain well for at least 1 hour.
- While the sprouts are draining, mix together the garlic, scallion greens, sesame oil, fish sauce, gochugaru if using, sugar, ground toasted sesame seeds and 1/2 teaspoon salt in a large bowl. Transfer the well-drained sprouts into this bowl and gently mix with tongs until the sprouts are fully coated. (It may seem like there’s not enough sauce but the sprouts will release moisture as they sit in the dressing.) Serve immediately or refrigerate in an airtight container for 1 hour or overnight to allow the flavors to develop.
- Just before serving, taste the sprouts and add a pinch of salt if needed. Sprinkle with sesame seeds. Refrigerate leftovers in an airtight container for up to 3 days.
